Even though we’ve had an extra day of Summer this year, 2012 being a leap year and all, the weather hasn’t been very kind to us. It’s been rainy and sometimes outright cold… until about last week when we had the fourth warmest day this calendar year. Perfect time to make some late season mango ice pops and share the recipe with our friends heading into summer.
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Mango and yoghurt ice pops
- Total Time: 185 minutes
- Yield: 10 ice pops 1x
Description
These refreshing mango and yogurt ice pops are a healthier alternative to ice cream, featuring juicy mangoes, creamy yogurt, and a hint of cinnamon.
Ingredients
- 2 cups (480 ml) Greek style natural yoghurt
- 2 large ripe mangoes, flesh only
- 1 small can (165ml or 5 1/2 fl oz) coconut milk
- 1 tsp cinnamon
Instructions
- Place all ingredients in a blender and blend until smooth.
- Pour the mixture into ice pop molds, leaving a small gap at the top to allow for expansion.
- Insert a paddle pop stick into each mold.
- Freeze for at least 3 hours, or until the ice pops are fully set.
Notes
- For a creamier texture, use full-fat Greek yogurt.
- You can substitute the mangoes with peaches or berries for a different flavor.
- Store the ice pops in the freezer for up to 2 weeks.
- If you don’t have ice pop molds, small paper cups can be used as an alternative.
- Prep Time: 5 minutes
- Cook Time: 180 minutes
- Category: Dessert
- Cuisine: Australian
Nutrition
- Serving Size: 1 ice pop
- Calories: 80
- Sugar: 10
- Sodium: 20
- Fat: 3
- Carbohydrates: 12
- Fiber: 1
- Protein: 3
- Cholesterol: 5
If You Liked This Recipe, You’ll Love These
- The Perfect Homemade Chocolate Ice Cream
- Strawberry and Mint Pavlova
- Shiso Meyer Lemon Tart
- Crème Brûlée: How to Make it at Home
Frequently Asked Questions
Do I need ice pop molds, or is there an alternative?
The notes say small paper cups work as a substitute for ice pop molds — fill them with the blended mixture, then insert a paddle pop stick and freeze for at least 3 hours. 
Will using low-fat yogurt affect the texture?
Yes — the notes specifically recommend full-fat Greek yogurt for a creamier texture. The recipe base is 2 cups (480 ml) of Greek-style natural yoghurt, and going low-fat will produce a slightly icier pop.
Can I use a different fruit instead of mango?
The notes suggest peaches or berries as direct substitutes for the 2 large ripe mangoes. Use the same quantity and the method stays identical — blend everything with the yoghurt, coconut milk, and 1 tsp cinnamon, then freeze.
